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Black Bean Chorizo Chili*

1 lb chorizo, cut into bite size cubes
1 Tbsp olive oil
1 cup sweet onion, chopped
1/2 cup green bell pepper, seeded and chopped
2 garlic cloves, minced
2 15 oz cans black beans, rinsed and drained
2 14 1/2 oz cans diced tomatoes with hot peppers, undrained
1 1/2 cups low sodium beef broth or 12 ounces dark beer
1 Tbsp chili powder
1 tsp ground cumin
1 tsp dried oregano, crushed
1/2 tsp dried thyme, crushed
1/4 tsp ground red pepper or dried red pepper flakes
1 tsp salt or to taste
1/2 tsp ground pepper or to taste
garnishes: sour cream, chopped cilantro, sliced green onions

Heat oil in a large heavy saucepan or Dutch oven over medium high heat. Add onion, green pepper and chorizo. Cook until sausage is done, stirring to crumble. Drain well. Return chorizo mixture to pan. Add the remaining ingredients. Bring to a boil, reduce heat and simmer for 20 to 30 minutes or until thickened, stirring occasionally. If you like a thicker chili, mash some of the black beans before adding the beans to the meat mixture. Ladle into soup bowls and add toppings of choice.

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